Italian Pasta Salad

Over the summer I set out to develop a pasta salad recipe that included some of my oldest daughter's and my favorite flavors. I wanted it to be cold, fairly light, and filling enough to be a meal on its own. I ended up serving this alongside a rotisserie chicken for the family. It was really convenient having the leftovers ready and waiting in the fridge over the next couple of days!

Italian Pasta Salad

8 ounces pasta (macaroni, penne or rotini would work well), cooked al dente and  set aside to cool
1 lemon, zested and juiced
2 tablespoons olive oil
1/2 cup ricotta cheese
salt and pepper to taste
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
3 cups fresh spinach, coarsely chopped
2 Roma tomatoes, seeded and chopped
4 ounces fresh mozzarella, cubed into bite-sized pieces

In a large bowl, whisk together the olive oil, ricotta, lemon juice and zest, salt and pepper. Stir in the herbs and spinach. Fold in the cooled pasta, then the tomatoes and mozzarella. Allow to chill in the fridge for about 4 hours before serving.

Green Smoothies

Green smoothies are all the rage right now, and it's easy to see why! They're packed with nutrition, taste fantastic, and are ridiculously easy to make. I have one for breakfast nearly every day. My morning routine is pretty consistent: wake up, drink a glass of water while standing at the sink, followed by coffee (with half and half and maybe 1/4 teaspoon brown sugar). Then in the mid-morning, around 9, I have a green smoothie. There are lots of different combinations of fruits and veggies you can use in them, and I'll share my favorites here. It's really more about a method than a recipe, per se.

Using plastic wrap, I bundle up the fruit I want to use into little packets. Several of those fit in a quart freezer bag. I like to make a few different combinations and keep them in separate, labeled bags. If you make all the same kind it's easier to put them all in a gallon-size freezer bag. When you want to make a smoothie, you have a couple of options. 1) Place the packet in the microwave for 15 seconds at half power or 2) Let it sit out on the counter for 5-10 minutes. This softens the fruit just enough to make it easier to pack into the blender cup. I place the fruit/veggies in a blender cup and add just enough orange juice or almond milk to come up halfway. Blend until smooth; drink up! The amount of liquid will vary a little depending on the fruit you used and how frozen solid it is.

(Generally, I freeze only fruit in the little bundles. I keep a bag of frozen kale and a bag of fresh spinach on-hand to add into the smoothies. To freeze kale, wash and dry it well, then place in a freezer bag. Remove every ounce of air and seal. Toss in the freezer. I have been told you can freeze spinach like this, too, but I haven't done it.)

Kitchen Sink smoothie, before adding OJ and blending.

Green Sunshine
pineapple
banana
mango
spinach
kale
OJ

Berry Blend
assorted berries: strawberry, blueberry, raspberry, blackberry
banana
spinach
kale
almond milk or OJ

Simple Green
banana
mango
strawberries
spinach
kale
OJ

Kitchen Sink
banana
pineapple
blueberries
strawberries
mango
spinach
kale
almond milk or OJ

Kickin' Creamed Corn

My favorite way to eat corn has to be fresh corn on the cob with butter, salt and pepper. I don't think I'll ever get tired of it! But I do like to change things up now and then, and Saturday night I decided to make a corn casserole for a party we were having. Last summer I tried one a friend had made and I enjoyed it so much I thought I'd recreate it - adding my own twist, naturally. If I'm remembering correctly, hers called for a can of diced green chilies, which you could certainly use instead of the jalapeño if you don't want quite so much kick.


Kickin' Creamed Corn
3 cans whole kernel corn (you can use fresh-off-the-cob, frozen, whatever)
1 (8 ounce) package reduced-fat cream cheese, softened
1/4 cup chopped cilantro
2 green onions
1 jalapeño, finely diced
salt and pepper to taste

In a medium-sized bowl, combine the cream cheese, cilantro, onions, jalapeño, salt and pepper. Stir in corn. Transfer to a greased 8-inch square baking dish. Bake at 350° for 25-30 minutes, until heated through.

Potato Soup for 2

... Or potato soup for 1 if you're really hungry.

I definitely make a habit of making lunch for myself that no one else in the house will eat. It's worth it to me that I get to enjoy my favorite foods without having to worry about the rest of the family. So while the kiddos are munching on PB&J and yogurt, I get to enjoy salmon or spinach soup or whatever, and everybody's happy! (Of course, the exception is our little one. She loves anything Mommy is eating. "Mommy, you share wif me?" *big, pleading blue eyes*) Potato soup, unfortunately, is one of those things. It will get eaten at dinner with the family, but not necessarily enjoyed the way it should be.

Potato Soup for 2

1 large baking potato, peeled and cubed
1 garlic clove, peeled and coarsely chopped
3 cups chicken (or veggie) stock
salt and pepper to taste
2-3 tablespoons cream (you can use any milk here - 1/2 & 1/2, whipping cream, 2%, I've done it all.)
1/4 cup shredded sharp cheddar cheese

Toppings/variations of your choice - chopped broccoli, cooked/crumbled bacon, diced ham, fresh herbs, green onions, sour cream, corn

In a small saucepan, bring the broth, garlic and potatoes up to a boil. Simmer for 12-15 minutes, until potatoes get very soft, stirring occasionally. This is important: using a whisk, stir up the potatoes. You want to break them down to get that velvety potato soup texture. Whisk until the soup reaches desired consistency - it won't be completely smooth, but I love leaving chunks of potato, anyway. Stir in cream, adding more if necessary to thin it the way you like it (add more chicken stock if it's super thick). Salt and pepper to your taste, stir in cheese. Remove from heat and serve with your favorite toppings!

(This is also a great way to use up the last bits of leftover side veggies like broccoli or corn.)

Strawberry-Pomegranate Sorbet

Strawberry-Pomegranate Sorbet

1 pound strawberries, washed, hulled, and frozen
1 container (about 6 ounces) pomegranate Greek yogurt
1 orange
2 tablespoons sugar, to taste

In a blender, combine the strawberries, yogurt, zest of half the orange, and the juice of half the orange. Blend until smooth. Taste and add sugar if needed, also adding more juice if necessary to get a smooth consistency. Pour into a low, flat dish or plastic container. Cover with plastic wrap, or the lid. Place in freezer for 30 minutes, then use a fork to stir it up. Allow to freeze for 30 more minutes. Stir again, and serve. You can also keep it in the freezer until ready to eat. Remove from freezer 30 minutes before serving, and break up with a fork. Yield: 4 servings

Pomegranate

Image via citrusimpex.com

A few weeks ago while grocery shopping, our oldest girl spotted pomegranate arils*. They were marked down to what I considered more affordable, so we bought some to try. She ended up loving them! Unfortunately, pomegranate is pretty expensive and I haven't seen those little containers of arils at our store since. We did splurge a buy a whole fruit last time we shopped, and broke it open yesterday.

We followed the simple steps from a brochure provided next to the display of pomegranates. Basically, you lop off the top and bottom, then score the skin along the four wedges. Underwater, gently break apart the sections and pop the arils out. They will sink to the bottom while the pith surrounding them floats to the top. Once you clear out all the arils, scoop the pith out of the water, strain, and serve!

The girls enjoyed them sprinkled on little bowls of cottage cheese. This morning, I added a handful to the granola bars I made - using them just as I would have raisins if raisins weren't gross.

*arils -- juice sacs found inside the pomegranate

The POM Council has a pretty comprehensive website on the fruit, including history, folklore, and recipes.

Creamy Spinach Soup

A few years ago, The Pioneer Woman had a Spinach Soup recipe on her blog. Intrigued, I decided to give it a shot. It was love at first spoonful! I have since forgotten what her original recipe looked like, and it's no longer on her blog, so I decided to type up the version I make for y'all to enjoy! Now, despite the fact that this soup is mostly spinach, it's really probably not that great for you ... but please don't tell my tummy that. I ate it twice this week because I love it so much! This soup will make two hearty servings, so I make it by half to have for my lunch.

Creamy Spinach Soup

1/2 onion, chopped
2 cloves garlic, minced
1/4 teaspoon crushed red pepper (to taste, really)
1 tablespoon olive oil
1 package (6 ounces) fresh spinach, coarsely chopped
2 cups chicken or vegetable broth
1 tablespoon butter
1 tablespoon flour
1/4 cup half-and-half
salt and pepper to taste
Optional: feta cheese

In a medium saucepan, saute the onion for 2-3 minutes. Add in the garlic and red pepper. Saute for 1-2 more minutes; add in the spinach. Once spinach wilts down, pour in the broth. Bring to a boil; reduce heat and let simmer for a few minutes. Remove from heat and pour mixture into a blender. (Leave uncovered and do not process right away!) Return the empty saucepan to medium heat and melt the butter. Sprinkle in the flour and whisk for 2-3 minutes, until it just begins to take on color. Put the lid on your blender and blitz the spinach mixture until smooth. Pour into the saucepan, whisking as you go. Allow to cook for 2-3 minutes until thickened. If it's too thick, splash in some more chicken broth. When thoroughly heated, stir in half-and-half, salt and pepper. Divide the soup into bowls and top with the feta cheese, if desired.

Tomato Tortellini Soup

For dinner last night, I made a creamy, simple soup using tomato soup and tortellini. I don't often make meat-free meals, but this one is hearty enough that it works for us. I served it with this incredible Rosemary Olive Oil Bread that has become a family favorite.

Tomato Tortellini Soup

1 32-ounce carton tomato soup (I use Imagine brand)
2 cups chicken broth (or veggie broth)
1 cup half and half (or milk)
1 9-ounce package refrigerated cheese tortellini
1/4 teaspoon fresh ground pepper
1/2 teaspoon Italian seasoning
Feta or Parmesan cheese, to taste

In a large saucepan, combine the tomato soup, broth, half and half, and seasonings. Heat completely through, then stir in cheese if desired. I used a few tablespoons of feta. Meanwhile, in another pot, cook tortellini according to package directions, then drain and stir into soup. Serve immediately.

* Between the combination of ingredients, I found the soup didn't need any extra salt, but you might prefer a bit more.

* For a more intense tomato flavor you can add in a tablespoon of tomato paste.

* Because the Rosemary Olive Oil Bread is so flavorful, I didn't even use Italian seasoning in this batch of soup, and it was still delicious!

* I like the simplicity of this soup, but to stretch it further, cooked cubed or shredded chicken, cooked and crumbled Italian sausage, a can of canellini beans or a couple handfuls of raw spinach would be really great additions without adding to the cooking time.

Lasagna Rolls

I love lasagna, for the same reason Handsome doesn't - lots of gooey, creamy cheese! The recipe I'm sharing with you today is one that has lots of cheesy goodness, so I naturally don't get to make it very often. Like most recipes, it's adaptable. I tend to make it meat-free, though diced/shredded cooked chicken would be great inside the rolls, or cooked ground beef/Italian sausage can be added to the marinara sauce. Another variation I love that the family doesn't is chopped spinach in the filling. There are a few steps to this, but it comes together quickly.

**Update** You can watch a podcast of me making the dish step-by-step HERE. My mother recorded it as part of a project when she was earning her master's degree.

Lasagna Rolls, fresh from the oven!

Lasagna Rolls

8 lasagna noodles, cooked al dente (Try this cool method!)

15 ounces ricotta cheese
2 cups shredded mozzarella, divided
1/4 cup chopped parsley
1 egg
1/4 cup Parmesan cheese

2 tablespoons butter
1 garlic clove, minced
2 tablespoons flour
2 cups milk
1/4 cup Parmesan cheese

2 cups marinara sauce

For the filling: In a bowl, combine the ricotta, 1 cup mozzarella, parsley, egg, and 1/4 cup Parmesan. Salt and pepper to your liking. Set aside.

To make the bechamel sauce: In a small skillet, melt the butter and stir in garlic. Saute for one minute. Sprinkle in flour, whisking for 3-4 minutes. Slowly whisk in milk. When thickened, whisk in Parmesan. Salt and pepper to your liking. Pour the sauce into a greased 9 x 13 baking dish.

Lay the lasagna noodles out a couple at a time on a clean surface. Spread about 2 tablespoons of the ricotta mixture onto each noodle, leaving room at each end. Gently roll them up and place seam-side down in the bechamel sauce.

Top the lasagna rolls with the marinara and the remaining mozzarella. Cover and bake at 350° for 20 minutes. Remove cover and bake for 10 more minutes, until cheese is bubbly.

Ready for the oven!

Creamy Tortellini Soup

Man, this soup was good! I was taking a chance since I knew Handsome isn't crazy about spinach or alfredo type sauces, but it paid off in this case. The flavors blended incredibly well and I found myself craving more even after I was full. Despite the chopping prep that's needed, the soup came together really easily and quickly. I keep diced ham in the freezer, and I added it straight from the bag, still frozen. This could also be easily adapted to a meatless meal by omitting the ham, using veggie broth, and maybe adding a can of navy or cannellini  (white kidney) beans.

Creamy Tortellini Soup

2 tablespoons olive oil
1 tablespoon butter
1/2 shallot, chopped

1 garlic clove, chopped
1 cup diced ham
1 teaspoon each chopped fresh thyme and rosemary
1 tablespoon chopped parsley
1/8 teaspoon pepper
3 tablespoon flour
4 cups chicken broth
1 - 9 ounce package fresh cheese tortellini
3 cups fresh spinach, chopped
1/4 cup heavy cream
Parmesan cheese, shredded

In a large saucepan, saute the shallot, garlic and ham in the olive oil and butter until the ham begins to crisp and the shallots are translucent. Stir in the herbs and pepper; cook for one minute. Whisk in the flour; cook and continue whisking for 3-4 minutes. Gradually add in the chicken broth, stirring constantly. Bring to a boil and add the tortellini. Cook for 5 minutes, then stir in the spinach and cream. Heat through and serve with Parmesan cheese.

Broccoli Rice Casserole

A general rule of thumb to go by when feeding my family is that, with very few exceptions, there must be at least one dissenter to the enjoyment of each item at the table. I've related this weird family quirk to y'all before, and it hasn't changed! I knew when I chose to make Broccoli Rice Casserole (for the first time, I might add!) some of my family wouldn't appreciate it. Out of the six of us - our family plus a good friend - this side dish received 3 thumbs up, one thumb sideways, and 2 thumbs down. I also made Fried Chicken Fingers, Roasted Rosemary Potatoes, and Sweet and Spicy Carrots (in the cookbook).

Broccoli Rice Casserole

1 small head broccoli, trimmed and finely chopped
1 cup dry rice, prepare according to package directions
6 ounces shredded cheddar cheese
1 (10-3/4 oz.) can cream of chicken soup
1/2 cup sour cream
Salt and pepper to taste
12 butter-flavor crackers (I use Club), crushed
2 tablespoons butter, melted

In medium-sized bowl, combine broccoli, cheese, soup, sour cream, salt and pepper. Add in rice; mix well. Pour into a greased 9 inch square baking dish. Combine the cracker crumbs and butter, then sprinkle over the broccoli-rice mixture. Bake at 350° for 25-30 minutes or until crackers are golden-brown and casserole is bubbly.

Tip: Any time I need a smallish amount of crumb topping like this, I use this method: Place crackers in a small zip-top bag. Crush the crackers with the back of a spoon, a measuring cup, whatever's handy. Then pour the melted butter directly into the bag, smushing it all around to coat the crumbs evenly. Then pour the crumbs out over the casserole!